Directions:
- In a large bowl, combine the first nine ingredients; set aside 1/4 cup for basting.
- Pour half into a large resealable plastic bag; add chicken. Seal bag and turn to coat.
- Pour the remaining marinade into another large resealable plastic bag; add the zucchini, onions and tomatoes. Seal bag and turn to coat.
- Refrigerate chicken and vegetables for up to 4 hours or overnight.
- Drain and discard marinade.
- Alternately thread chicken and vegetables onto metal or soaked wooden skewers.
- Grill, covered, over medium heat for 6 minutes on each side or until chicken juices run clear, basting occasionally with reserved marinade.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 250.94 Kcal (1051 kJ) | ||
| Calories from fat | 114.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.74g | 20% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 762.86mg | 32% | |
| Potassium | 734.92mg | 16% | |
| Total Carbs | 11.34g | 4% | |
| Sugars | 6.39g | 26% | |
| Dietary Fiber | 2.53g | 10% | |
| Protein | 24.72g | 49% | |
| Vitamin C | 27.2mg | 45% | |
| Iron | 0.1mg | 1% | |
| Calcium | 35.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 78.34 Kcal (328 kJ) | ||
| Calories from fat | 35.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.98g | 20% | |
|---|---|---|---|
| Cholesterol | 20.88mg | 22% | |
| Sodium | 238.16mg | 32% | |
| Potassium | 229.43mg | 16% | |
| Total Carbs | 3.54g | 4% | |
| Sugars | 2g | 26% | |
| Dietary Fiber | 0.79g | 10% | |
| Protein | 7.72g | 49% | |
| Vitamin C | 8.5mg | 45% | |
| Calcium | 11mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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